This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm — because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Ingredients
- 0.25 cups semisweet chocolate chips , such as Ghiradelli® 60% Cacao
- 1.13 cups all-purpose flour
- 3 tablespoons unsweetened baking cocoa , such as Ghirardelli®
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon , Optional
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter , softened
- 0.33 cups white sugar
- 1 large egg , room temperature
- 1.5 teaspoons vanilla extract
- 0.25 cups buttermilk , at room temperature
Instructions
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1
Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
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2
Preheat the oven to 350 degrees F (175 degrees C).
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3
Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
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4
Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
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5
Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
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6
Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
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7
Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
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8
Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts
Per serving
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